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Serves
2
Author Notes
This is a simple yet full of flavor, tuna salad that I make when my fridge is empty and there’s not much to cook with. Inspired by one of my favorites cuisines, asian cuisine. The wasabi gives it a great twist and a spicy hint. It’s great as is with some toasted bread or served on a romaine salad with thinly sliced red onion. —Shelly’s Humble Kitchen
Ingredients
1
can of Albacore light tuna
1 teaspoon
grated fresh ginger
4 sprigs
finely chopped scallion
2 teaspoons
sesame oil
1/4 teaspoon
rice vinegar
1 teaspoon
mayonaise – optional
1 tablespoon
seaweed flakes – optional
1/4 teaspoon
wasabi paste or 1/4 teaspoon wasabi powder mixed with 1/4 teaspoon water
Directions
- Mix all the ingredients together in a small mixing bowl and serve.
- Tip: I didn’t have seaweed flakes but I did have seaweed sheets (for rolls), so I cut the seaweed into pieces and put them in the food processor and processed them into flakes.
